Carrots are good for lowering the risk of cancer: One carrot (half a cup) once a day can cut the risk of lung cancer in half. The beta carotene component in carrots is particularly of benefit. To get the most anticancer protection, eat some carrots cooked. Cooking releases carotenes which are believed to be the active ingredients shielding carcinogenic attacks. You get two to five times more carotene from cooked carrots than from raw ones. But don’t overcook, as much of the precious beta carotene will be lost.
Why Are Carrots Good For You?
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